Russ Parsons

Russ Parsons is a former Food writer and columnist and the former editor of the Food section at the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He is the author of the cookbooks “How to Read a French Fry” and “How to Pick a Peach.” In 2008, he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He left The Times in 2015.

Latest From This Author

Food

Southern California Seasonal Produce Guide

From apples to avocados to tomatoes and walnuts, each produce has a ripe time of year. Learn what’s at its best no matter what time of year.
Feb. 27, 2020
Sabor

Zanahorias con miel, ralladura de limón y tomillo

Tiempo total de preparación: 35 minutos | Para 4 personas Nota: Adaptado de “A Year in My Kitchen” por SkyeGyngell.
July 12, 2019
Entertainment & Arts

Review: ‘Extra Virginity’ exposes the world of olive oil

In covering an industry that has its heroes and villains, author Tom Mueller does a splendid job of sorting out the players and demystifying the product.
April 5, 2019
Food

The tool: carving knife

You’ll find all kinds of things labeled as carving knives.
March 20, 2019
Food

The stuffing: It’s an invitation to tinker

MOST of our Thanksgiving menus are so bound by family ritual they could be carved in stone.
March 20, 2019
Food

And the rest is ...

THERE are few foods on the holiday table that carry the mystique of gravy.
March 20, 2019
Food

Culinary SOS: Russ Parsons’ turkey day tips

Russ Parsons answers your important questions about holiday cooking and preparation.
March 20, 2019
Food

The art of carving

Here is how its done right.
March 20, 2019
Food

Brining the bird

Go soak your bird. It’s the best holiday advice you’ll get.
March 20, 2019
Sabor

Elote a la parrilla con mantequilla de tequila y limón

Tiempo total: 1 hora, más tiempo de enfriamiento para la mantequilla | Sirve 8 personas Nota: Esta mantequilla se puede preparar con un día de anticipación y se puede guardar herméticamente envasada en el refrigerador. - 1/2 taza (1 barra) de mantequilla, suavizada a temperatura ambiente - 3/4 cucharadita de jalapeño picado y sin semillas - 1 cucharadita de cáscara de limón finamente rallada (aproximadamente 4 limones mexicanos) - 1 cucharadita de jugo de limón (aproximadamente 1 limón mexicano) - 1 cucharadita de tequila - 1 cucharada de cilantro picado - 1/2 cucharadita de sal - 8 orejas de maíz sin mazorca PASO 1 Prepara la mantequilla de tequila y limón.
July 10, 2018